Portobello Burgers
Combing whole grains and hearty portobellos create these flavorful burger alternatives to enjoy any night of the week. No barbeque required!! Serve with a baked sweet potato as a nice compliment to this meal.
Servings:
Prep Time:
Cook Time:
Ready In:
Ingredients
- ½ T. Olive Oil
- 3 to 4 portobello caps, cleaned and chopped
- ¼ c. chopped roasted red bell peppers
- ½ c. chopped red onion
- ½ T. chopped garlic
- 1 t. dry oregano or 1 T. fresh, chopped oregano
- 1 t. dry basil or 1 T. fresh, chopped basil
- ¼ c. Shoyu soy sauce or other good quality soy sauce
LENTILS
- ¾ c. dry French(green) lentils
- 1¾ c. water
- dash of salt
- 2 bay leaves
- 1 t. chopped garlic
QUINOA
- ¾ c. quinoa
- 1¾ c. water
- dash of salt
- 1 bay leaf
FOR SERVING
- Favorite bread
- Spicy or sweet mustard
- Baby Spinach
- Roasted red peppers
Instructions
1. Preheat oven to 375 degrees and lightly grease a large baking sheet.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped portobellos, roasted red peppers, onion, garlic, oregano and basil. Saute the mixture until tender, about 8 to 10 minutes.
3. Stir in the soy sauce. Remove the pan from the heat and set aside.
4. Meanwhile, cook the lentils and quinoa.
5. To cook the lentils, place the lentils, water, salt, bay leaves and garlic in a saucepan. Bring the liquid to a boil. Reduce the heat and simmer until the lentils are tender, about 13 to 18 minutes.
6. To cook the quinoa, combine the quinoa, water, salt and bay leaf. Bring the liquid to a boil, stir, cover and reduce the heat and simmer about 5 to 8 minutes. The quinoa should be a bit sticky so the patties stick together.
7. Remove and discard the bay leaves from the lentils and quinoa.
8. In a large bowl, combine all the cooked ingredients. Form the mixture into balls using about ½ to ¾ cup of the mixture, then flatten them into patties.
9. Bake the patties for about 12 to 15 minutes. Remove them from the oven and serve on bread with mustard, spinach and roasted peppers.
